Coriander Crusted Tuna with Red Cabbage Salad

Crisp coriander crusted tuna steak served with a zingy red cabbage salad and a fresh coconut coriander pesto.

Healthy Seafood High Protein Dairy Free Gluten Free Low Carb Tuna

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

10.6g

per serving

42.4 g total

Fat

34.9g

per serving

139.6 g total

Protein

49.2g

per serving

196.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Fish Sauce

Fruits

Coconut

fresh, grated

piece

Lime

zest and juice only

NutsSeeds

tsp

Coriander Seeds

lightly crushed

tbsp

Coriander

chopped, fresh

110

Coriander

fresh

piece

Garlic

chopped, clove

tbsp

Coriander Leaves

fresh

tbsp

Mint Leaves

fresh

OilsFats

tbsp

Olive Oil

tbsp

Vegetable Oil

enough to give a coarse paste

Seafood

800

Tuna Steak

fresh

Vegetables

0.5

piece

Red Cabbage

shredded finely

piece

Red Chilli

finely diced

Method

Mix coriander seeds and fresh coriander together and sprinkle onto a board.

Brush oil over the tuna and roll it in the coriander mixture.

Cook the tuna on a hot griddle pan until bar marks appear, keeping the middle pink.

Blend coriander, garlic, coconut, and oil in a food processor to make a coarse paste.

Mix all salad ingredients together in a large bowl.

Slice the tuna and serve with a quenelle of pesto and the cabbage salad.